Tag Archives: orange

Citrus Fruit Biology

Before delving (yes, it’s a word)too far into the world of Citrus, it’s probably a good idea to get basic biology of the fruit down pat, and then turn it into food terms so that the differences in the fruits can be discerned.

First things first however. Citrus fruits actually have their own special name – hesperidium. It means “berry with a leathery rind”. So now we have another euphamism for naughty male bits, as in “Nigel, if your going to play rugby, it’s best to protect your hesperidiums.” Let’s see if we can get the young folks to work that into their vernacular, shall we?

Generally speaking, a citrus fruit has 6 components that comprise the fruit. They are:

  • Exocarp: aka the Flavedo. This is what we foodies consider the zest of the fruit. Other people consider it the outside part of the skin. It’s the part of the fruit that is colored and fair amount of oils that taste great.
  • Mesocarp: aka the Albedo, or the white, inner part of the skin, usually an off white color and differing thickness depending on the fruit. This section, although edible, is quite bitter and is best left alone.
  • Endocarp: The Juice ventricles found within each slice of citrus. It’s the tasty bit that has the juice. A juice that coincidentally has a fair amount of citric acid. Funny how that worked out, huh?
  • Septum: The skin that surrounds the Endocarp, that in turn creats the fruit segments.
  • Seeds: The..uh…seeds. The hard things which we spit out or de-seed.
  • Central Axis: aka “The Pith” or “That long stringy thing in the middle of the fruit that’s terribly easy to pull out of a tangerine, but darn near impossible to pull out in a lemon”.

With this knowledge, we can move on to more specific fruits. Hooray!

Technorati Tags: Food, Citrus Fruits, Biology

Amaretto-Orange Pancakes

Amaretto-Orange Pancakes

For me, Sundays in Seattle are one of my many simple pleasures. Sleeping in, almost always a luxury the rest of the week, is performed almost as a ritual. After waking up, the only decision that has to be made is “Do we eat in, or do we brunch?”

I typically fall on the side of the “brunch” answer in this debate. But this being Seattle — and more specifically downtown Seattle, the places that serve moderate to great brunches are often quite crowded. Especially on Sundays that fall after celebrations of one sort or another. Last night being semi-officially “Halloween” amongst the adult crowd, meant that these places would be packed with people either wanting to continue last nights festvities, or too hungover to feasibly cook for themselves.

So today, we ate in.

In a bit of inspiration, we decided to spruce up the fairly straightforward pancake recipe, and make it a little more exotic. Using amaretto and an organic Valencia orange, breakfast turned out quite well.

And yes, there are two tablespoons of butter in the picture. I didn’t say we ate healthy, just that we ate well.

  • 2 cups AP Flour
  • 2 Tbsp. sugar
  • 2 tsp. baking powder
  • 1 tsp baking soda
  • 1/2 tsp. salt
  • Pinch of nutmeg
  • 2 eggs
  • 2 cups whole milk
  • 1/4 cup amaretto
  • Juice of one orange
  • 1 Tbsp. grated Orange rind
  • 8 Tbsp. butter, melted

In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, salt and nutmeg. Set aside.

In a seperate medium to large mixing bowls, beat the eggs until almost frothy. Add the milk, amaretto and the orange juice. Mix well. Add the liquids into the flour mixture and whisk together until you get batter consistency. Add the 4 tbsp. of melted butter and the grated orange rind and mix in well.

Take a skillet and place it over medium heat. Grease the skillet with the remaining melted butter. Once up to temperature, ladle 1/3rd cup of the batter into the skillet. Fit as many pancakes as you can into your skillet, ensuring that there is at least 1/2″ between the pancakes as well as the side of the skillet. Cok until the bottoms are golden and the top start to bubble (about 2-3 minutes). Flip and cook for an additional 1-2 minutes, ensuring the bottoms are golden and centers are cooked through. Repeat process as necessary, until the batter has been used in its entirity. Feel free to use more butter in the skillet if needed.

Make 12-14 pancakes, serves 4

Technorati Tags: food, recipes, pancakes

Orange/Peach Tart – IMBB 14

Ooo.. tihs is a sweet pie. Not sweet in the way an 11th grader would respond to the latest Play Station Portable. No, this is sugary sweet. Almost overly so.

I’ve made this dessert for the latest version of Is My Blog Burning, hosted this month by the ever fashionable Lady Goat from the Food Goat Blog. The theme?


The color, not the fruit, for all of you playing the home game.

At any rate, if you make this dessert, serve it with a side of vanilla ice cream, to counter some of the sugar.

It’ll still be sweet. But hey, you’d have ice cream to fall back on.

  • 1 3/4 cup flour
  • 1/2 cup bakers sugar
  • grated orange peel from 1 orange
  • 1/2 cup butter, sliced and at room temperature
  • 1 Tbs. honey
  • 2 egg yolks
  • 2 oranges, sliced
  • 2 cups fruit peach preserves
  • 1 cup orange marmalade
  • 2 Tbs. butter
  • 1 Tbs. granulated sugar
  • egg white from 1 egg

Pre-heat oven to 350 degrres F.

In a mixing bowl, combine 1 1/2 cups of flour, sugar, and grated orange peel. Knead in the softened butter in pieces, the honey and the 2 egg yolks until you have a nice dough. Use two-thirds of the pastry to line a buttered, sugar dusted tart pan.

Take 16 slices of orange and lay them like a pinwheel in the middle of the tart pan. Place in freezer.

in a small mixing bowl, combine peach preserves and orange marmalade. Mix well. Remove tart pan from freezer and pour preserve mixture over orange slices. Spread well.

Roll out the remaining dough and cut into 1/2 inch strips. Create a lattice design ontop of tart. brush with an egg white and place in oven for 25-35 minutes. Remove from oven and allow to cool.

serves 8